Best 8 Chicken Thighs With Apple Baconthyme Cream Sauce Recipes
Chicken thighs with apple, bacon, thyme, and a rich cream sauce is a delectable dish that combines sweet, savory, and creamy flavors to create a memorable meal. The succulent chicken thighs, cooked to tender perfection, are complemented by the crisp and smoky bacon, the tangy and sweet apples, and the aromatic thyme. The crowning glory of this dish is the creamy sauce, infused with the essence of all these ingredients, which envelops the chicken and vegetables in a velvety embrace. It's a symphony of flavors and textures, guaranteed to tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN WITH APPLE CREAM SAUCE
Topping chicken with an apple cream sauce is unique and delicious way to serve it. We think the sauce is absolutely wonderful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.
Nutrition Facts : Calories 353 calories, Fat 18g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 35g protein.
BRAISED CHICKEN THIGHS AND APPLES
Apple cider and apples give this braised chicken dish a decidedly fall feel.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
- Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
- Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
APPLE-GLAZED CHICKEN THIGHS
My "pickatarian" child is choosy but willing to eat this chicken glazed with apple juice and thyme. I dish it up with mashed potatoes and green beans. -Kerry Picard, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 204 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 255mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN WITH APPLE CREAM SAUCE
Have to admit, I haven't tried this one yet. Saw it at my mother's and the easiest way to save a recipe is to type it in here at Zaar. So here it is for you and for me to try. Looks wonderful.
Provided by Mysterygirl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- In a large skillet over medium-high heat oil, cook chicken about 4 minutes per side or until browned.
- Add juice concentrate, lemon juice and rosemary to skillet.
- Reduce heat; cover and simmer for 10 minutes or until internal juices run clear.
- Remove chicken from the skillet.
- In a small bowl, whisk together cornstarch and cream.
- Add cream mixture to skillet.
- Cook, stirring until thickened, about 1-2 minutes.
- Stir in parsley.
- Return chicken to skillet.
- Heat about 2 minutes.
- To serve, place chicken on rice, spoon sauce over the chicken and top with chopped apples.
CHICKEN THIGHS WITH ROASTED APPLES AND GARLIC
From Cooking Light The apples create a flavorful chunky sauce. Feel free to leave bits of peel on the apples to make this rustic dish even more colorful.
Provided by Phil Franco
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 475°.
- Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.
- Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475° for 25 minutes or until chicken is done and apple is tender. Remove chicken from pan; keep warm.
- Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired.
- Yield: 4 servings (serving size: 2 thighs and about 2/3 cup apple mixture).
Nutrition Facts : Calories 185, Fat 3.5, SaturatedFat 0.9, Cholesterol 68.1, Sodium 363.4, Carbohydrate 22.9, Fiber 4, Sugar 16.3, Protein 16.8
BAKED CHICKEN THIGHS WITH APPLES AND ONIONS
This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
- Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
- Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g
MUSTARD CHICKEN THIGHS AND APPLES IN WHITE WINE AND CREAM SAUCE
This main dish is fast enough for a weeknight, but "fancy" enough for guests! Boneless, skinless chicken thighs are quickly browned, then simmered with apples and onions in a flavorful liquid. Simply remove the apples and onions at the end, let the liquid reduce, add a little cream, and voila, there is a beautiful sauce! We enjoyed this recipe with white rice, steamed broccoli, and a crusty baguette.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
- Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
- Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
- Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
- Pour sauce over chicken, apples, and onions and serve.
Nutrition Facts : Calories 682.2 calories, Carbohydrate 29.2 g, Cholesterol 205.2 mg, Fat 41.7 g, Fiber 3.8 g, Protein 40.2 g, SaturatedFat 17.7 g, Sodium 244.3 mg, Sugar 20.3 g
Tips:
- To ensure the chicken thighs cook evenly, make sure they are all about the same size. If you have a mix of large and small thighs, you may need to adjust the cooking time accordingly.
- Feel free to adjust the amount of thyme and bacon in the recipe to your liking. If you prefer a more pronounced thyme flavor, add more sprigs. If you want more bacon, add more slices.
- If you don't have apple cider on hand, you can substitute it with dry white wine or chicken broth.
- To make the sauce even more creamy, add a tablespoon or two of heavy cream.
- Serve the chicken thighs with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
This recipe for chicken thighs with apple, bacon, and thyme cream sauce is a delicious and easy-to-make meal. The chicken is succulent and flavorful, the sauce is creamy and tangy, and the combination of apples, bacon, and thyme creates a truly unique and memorable dish. Whether you're serving it for a weeknight dinner or a special occasion, this recipe is sure to please everyone at the table.
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